Butternut Squash Risotto

So much for cutting down on the butter. And now I am totally screwed because this was so delicious that now I want to make risotto every day. So I'm trying to come up with ways to make it equally delicious, but a bit healthier...possibly by using olive oil instead of butter or just cutting the butter in half ... or something.

I almost went crazy adding a bunch of other veggies to this, but I'm glad I didn't, because the butternut squash alone was perfect. I didn't have chives so I chopped up some green onions instead.  Also, a half of one butternut squash yielded 2 cups, so there's still another full half of delicious butternut squash to work with. Possibly to just make it again because it turns out that rice dishes are fairly inconspicuous to eat during night classes. Enjoy!

Butternut Squash Risotto:
from Simply Recipes

Ingredients

6-8 cups chicken or vegetable broth
5 tablespoons butter (salted or unsalted), divided
1 small onion, chopped
2 cups butternut squash, peeled and diced into small pieces
2 cups arborio rice
1 cup dry white wine
1 cup grated parmesan cheese
2 tablespoons chopped chives or green onions


1. Heat broth in a pot over low heat to warm up.

2. Meanwhile, melt 4 tablespoons of butter in a large saute pan, then add onion and squash. Cook until the onion is translucent, about 5 minutes.

3. Add the rice to the onion and squash and mix in. Cook for about 2 minutes then add the wine. Cook, stirring constantly, until the rice absorbs the wine or the wine evaporates. Add enough broth to just cover the rice and cook over medium heat until the broth has been absorbed. Continue alternating with adding broth and letting it cook out, while stirring constantly, for about 15-20 or until the rice is tender.

4. Add the last tablespoon of butter, chives/green onions, and the cheese. Add salt to taste and top with more parmesan.